Shelly's Recipe

TURTLE CHEESECAKE TARTLETS

Category: Tarts

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1/2 cup milk chocolate chips
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup packed brown sugar
2 tbsp caramel topping
1 egg
1/2 tsp vegetable oil
2 tbsp finely chopped pecans

Heat oven to 450. Remove 1 crust from pouch; unroll on work surface. Roll lightly with rolling pin. With 2 1/2- to 2 3/4-inch cookie cutter, cut 12 rounds from crust. Press rounds in bottoms and up sides of 12 mini muffin cups, with edges extending above cups about 1/8 inch. Repeat with remaining pie crust. Place about 5 of the chocolate chips in each crust. Bake 6 minutes. Leave crusts in pan. Reduce oven temperature to 375.

In medium bowl, beat cream cheese, brown sugar, caramel topping and egg with electric mixer on medium speed until creamy. Spoon evenly over chocolate chips, about 1 1/2 tsp for each tartlet. Bake 10 to 12 minutes or until cheesecake is set. Cool in pan on cooling rack 10 minutes, remove from pan.

In small microwavable bowl, microwave remaining chocolate chips and the oil on High 30 seconds; stir. Microwave about 30 seconds longer or until melted; stir. Drizzle chocolate over each cheesecake; immediately sprinkle with pecans. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining tartlets.

Makes 24 tartlets.